Vegetable Kimchi

bon appétit korean pickles radish carrot cucumber asparagus turnip condiment

N/A

Makes 2–4 quarts

Source

Ingredients

2 pounds crunchy vegetables (such as radishes, asparagus, carrots, cucumbers, beets, or turnips), cut into 3/4" pieces

3 tablespoons kosher salt

1 tablespoon sugar

10 scallions, cut on a diagonal into 1" pieces

1/3 cup gochugaru (coarse Korean red pepper powder) or 4 1/2 teaspoons crushed red pepper flakes, finely ground

3 tablespoons finely chopped garlic

2 tablespoons fish sauce

1 tablespoon finely chopped peeled ginger

Method

In a large bowl, toss together vegetables, salt, and sugar. Let sit at room temperature 1–3 hours for juices to release. Add scallions, gochugaru, garlic, fish sauce, and ginger; toss to coat.

Divide kimchi between two 1-qt. jars, distributing liquid evenly and leaving 1" headspace.

Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.

Kimchi can be made 2 months in advance. Open occasionally to release gases.